High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage

Lund, Marianne N.; Lametsch, René; Hviid, M.; Jensen, Ole N.; Skibsted, Leif H.

doi:10.1016/j.meatsci.2007.03.016

Cited by 372 publications

(311 citation statements)

References 34 publications

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“…Results showed an influence of gas mixture on the main quality parameters of fresh veal De Paolo et al calf meat, such as colour, chemical, physical, oxidative and microbiological properties (Table 2). These data reflected the results obtained by Zakrys et al (2008Zakrys et al ( , 2009 on beef, by Lund et al (2007aLund et al ( , 2007b on pork, and by Berruga et al (2005) on lamb.…”

Section: Resultssupporting

confidence: 89%

Influence of Gas Mixture on Quality and Shelf Life of Veal Calf Meat

Palo

Maggiolino

Tateo

et al. 2014

Italian Journal of Animal Science

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The paper investigates the effect of two different gas mixtures on chemical, physical and microbiological quality of veal meat packed in modified atmosphere during chill storage. Experimental gas atmospheres tested were O246 (46% O2, 31% N2 and 23% CO2) and O270 (70% O2, 8% N2 and 22% CO2). Samples were stored at 4°C for 14 days and tested at 0, 2, 4, 6, 8, 10, 12 and 14 days after packaging. The different O2 concentration influenced many parameters. Lower O2 concentration showed a greater increase of a* values (P<0.01) from the 2 nd to the 8 th packaging day, and a lower increase in drip loss values, thiobarbituric acid reactive substances and protein oxidation (P<0.001). Total aerobic mesophilic and psychrophilic count showed a gradual increase in bacterial load over storage time in both the experi mental treatments. Results obtained showed that O246 is better than O270 in calf meat packaging because of a belated decline of meat quality, particularly about oxidative parameters.

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Section: Resultssupporting

confidence: 89%

Influence of Gas Mixture on Quality and Shelf Life of Veal Calf Meat

Palo

Maggiolino

Tateo

et al. 2014

Italian Journal of Animal Science

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“…In general, higher oxidation is related with a lower tenderness sensation due to oxidation and crosslinking of proteins (Lund et al, 2007). This suggests that the increase in tenderness in both single high applications of Se or Mn may be a result of lower predisposition to oxidation.…”

Section: Resultsmentioning

confidence: 99%

Influence of high inorganic selenium and manganese diets for fattening pigs on oxidative stability and pork quality parameters

Schwarz

Ebner

Furtner

et al. 2017

Animal

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Data are scarce regarding combined high Se and Mn supplementation in livestock diets, however, as Se and Mn are functionally related as cofactors of glutathione peroxidase (GPx) and Mn-superoxide dismutase (SOD), respectively, beneficial synergistic effects on oxidative stability of tissues may result. This experiment evaluated the effect of an oversupply of Se and Mn within European legal limits compared with recommendations on performance, oxidative stability of the organism and meat quality in a randomised complete block design. A total of 60 crossbred gilts were fed maize-barley-soya bean meal diets formulated in a 2 × 2 factorial approach with inorganic Se (0.2 v. 0.5 mg/kg Se dry matter (DM)) or inorganic Mn (20 v. 150 mg/kg Mn DM) from 31 to 116 kg BW. Se supplementation reduced feed intake, whereas high Mn diets impaired average daily gain ( P < 0.05). Qualitative carcass characteristics were impaired by Se and Mn predominantly in the semimembranosus muscle. Activity of GPx in liver was increased by high Se diets ( P < 0.05). Mn supplementation increased catalase (CAT) activity in liver, GPx in plasma and total antioxidative capacity (TAC) in muscle, whereas it decreased CAT activity in plasma ( P < 0.05). Cu/Zn-SOD in muscle showed higher activity in high-Se-low-Mn diets but lower activity when both high Se and Mn were combined (Se × Mn P < 0.05). Mn supplementation increased Mn concentration in longissimus thoracis et lumborum, but simultaneously reduced Se concentration ( P < 0.05). Upon retail display, Mn increased lipid oxidation more pronouncedly (higher thiobarbituric acid reactive substances; P < 0.05) than Se ( P < 0.10). Despite some positive effects (Mn increased TAC, Se increased GPx, Se and Mn increased tenderness), no synergistic effects of high Se and Mn diets or an overall beneficial impact on meat quality, especially during storage, could be observed. Including the negative effects on performance, feeding Se and Mn up to the maximum legal level cannot be recommended.

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“…Contrarily, other studies on pork (Roc¸a et al, 2001) did not find significant differences in WBSF values for either treatment (electrical v. gas). Furthermore, the presence of high oxygen levels in the packaging atmosphere reduces meat tenderness, which has been observed earlier in pork by Lund et al (2007).…”

Section: Gas)mentioning

confidence: 55%

Light lamb meat quality packed under modified atmospheres: effect of stunning systems (electrically v. gas)

Linares

Vergara

2009

Animal

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In the present study, the effect of type of stunning (electrical v. gas) and the gas mixtures in a modified atmosphere (MA) packing system (MA-A: 30% CO 2 1 70% O 2 ; MA-B: 30% CO 2 1 69.3% N 2 1 0.7% CO; MA-C: 40% CO 2 1 60% N 2 ) on light lamb meat quality, obtained by 20 males of Manchego Spanish breed, was evaluated at 7, 14 and 21 days post packing. For all ageing times, gas-stunned groups reached the highest pH ( P , 0.001) and shear force (SF) values (P , 0.05), and at 21 days, water losses were highest; in contrast, meat colour coordinates were lower ( P , 0.001). In general, MA-B showed the highest stability for colour coordinates whereas the lowest tenderness (high SF) was found on MA-A. In this study, the gas mixture with a low carbon monoxide level (MA-B) promoted a higher colour stability and good tenderness, in comparison to the other two blends. In contrast, the conventional packaging system (type A, high oxygen levels) had a reduced tenderness and major colour instability.

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High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage

Cited by 372 publications

References 34 publications

Influence of Gas Mixture on Quality and Shelf Life of Veal Calf Meat

Influence of Gas Mixture on Quality and Shelf Life of Veal Calf Meat

Influence of high inorganic selenium and manganese diets for fattening pigs on oxidative stability and pork quality parameters

Light lamb meat quality packed under modified atmospheres: effect of stunning systems (electrically v. gas)

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